Badusha is a very popular South Indian sweet made for festivals like Diwali, Janmashtami and special occasions. Made using plain flour, sugar, butter and ghee, it is a absolute feature of South Indian weddings, traditional functions and celebrations. It is also called as Balushahi or Badhusha.
It is often called as the South Indian equivalent to doughnuts. Deep fried in oil and then soaked in a sugar syrup, it resembles a glazed donut. As with most Indian recipes, this also has several variations. In some places, the sweet has some fillings or served with ice cream.
About the Recipe
This recipe brings the authentic taste of Indian sweet shops right to your kitchen. What makes these badushas special is the perfect balance of textures – crispy on the outside, tender on the inside. The secret lies in the dough preparation and frying technique. When you bite into one, the sugar syrup mingles with the buttery pastry creating pure bliss. They’re perfect for celebrating special occasions or merely satisfying your sweet tooth on a regular day.
Why You’ll Love This Recipe
You’ll fall in love with how these badushas melt in your mouth. The rich buttery flavor combined with aromatic cardamom creates an unforgettable taste experience. They’re surprisingly easy to make once you get the hang of it. The dough comes together quickly, and watching them puff up while frying is so satisfying. Plus, they stay fresh for days when stored properly, making them perfect for gifting or keeping as a sweet treat whenever cravings strike. The golden color and beautiful shape make them look fancy, but the process is totally manageable for home cooks.
Badusha
Cooking Tips
Keep your oil temperature steady – medium heat is key for even cooking. Don’t skip the many sieving of flour; it makes the badushas extra light. When making the sugar syrup, the one-string consistency means when you lift the spoon, the syrup forms a single thread. Test this by touching the syrup between your thumb and finger. Fry in small batches to maintain oil temperature. Let the fried badushas cool slightly before adding to syrup.
Serving and Storing Suggestions
This recipe makes about 20-25 pieces and takes roughly 2 hours total time including preparation and cooking. Serve badushas at room temperature for the best taste. They pair wonderfully with masala chai or filter coffee. Store in an airtight container for up to one week. The sugar coating will harden as they cool, creating that perfect crispy exterior. Arrange them on a pretty plate for festivals or special occasions.
Similar Recipes
- Gulab Jamun
- Jalebi
- Balushahi
- Chandrakala
- Kheer Kadam
Nutrient Benefits
While badushas are an indulgent treat, they do provide energy from carbohydrates and healthy fats from ghee and butter. Cardamom aids digestion and adds antioxidants. The milk in the syrup contributes some calcium. Ghee contains fat-soluble vitamins. Remember, these are best enjoyed in moderation as part of a balanced diet. The joy and satisfaction from homemade sweets can boost your mood and create wonderful memories with family.
Badusha
Ingredients
- 500 g Maida (Plain Flour)
- 350 g Sugar
- 150 g Butter
- 150 g Ghee
- 1/4 tsp Cooking Soda
- 1/4 cup Water
- a large pinch Kesari Powder
- 1/2 tsp Cardamom Powder
- as required Oil for frying
Instructions
- Combine the cooking soda with maida and sieve well for 3 to 4 times.
- Add kesari powder, butter and mix well for 10 minutes.
- Add water, gradually, and mix.
- Make small balls of the mixture and flatten them in your palms.
- Press, the center, with your thumb to make a depression.
- Heat ghee and oil together in a deep pan over medium flame.
- Fry the prepared discs till light golden.
- Boil the sugar with water over medium flame.
- Add 1 tsp of milk and remove the scum that rises to the top.
- Continue to boil and add cardamom powder.
- When it attains an one string consistency, reduce flame to low.
- Add the fried badushas and coat them nicely with the sugar syrup.
- Remove and transfer to a plate.
- When the sugar syrup has hardened, store in a clean and airtight container.
Recipe Video
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Frequently Asked Questions
Can I make badusha without kesari powder?
Yes, you can skip kesari powder, but your badushas won’t have that beautiful golden color. They’ll still taste delicious. You could add a tiny pinch of turmeric powder instead for color, but use very little as it can affect the taste.
Why are my badushas breaking while frying?
This usually happens when the oil is too hot or the dough is too dry. Make sure your oil is at medium heat and add water gradually while making the dough. The dough should be soft but not sticky.
How do I know when the sugar syrup is ready?
The one-string consistency test is your best guide. Dip a spoon in the syrup, let it cool slightly, then touch it between your thumb and finger. When you separate them, you should see one thin thread of syrup.
Can I store badushas without the sugar syrup?
It’s better to coat them in syrup while warm as they absorb it better. But if you must, store fried badushas separately and dip them in reheated syrup later. The texture won’t be quite the same though.
3 comments
Tasty dishes love them all
its more delicious and easy to prepare
good